Sunday Soup’s “Melt in Your Mouth” Beef and Barley Soup



How to make : 

  1. Add 4 cups of low sodium beef stock, a couple of dashes of Worcestershire sauce and 1/2 tsp soy sauce. The author adds 1/2 tsp of kosher salt at this point but as I said, I prefer to season everything a little as I go so do what you prefer.
  2. It is important to scrape up the brown bits off the bottom of the pan which is hard to do with a spoon so I prefer to use a flat bottom olive wooden spatula, works like a charm. Return meat and bring to a simmer. Reduce heat, cover and simmer for 1 1/2 hours.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat and cook 1 1/2 carrots, peeled, halved and cut into 1/4? thick slices, 1 1/2 ribs of celery, halved and cut into 1/4? thick slices and 1 small onion, coarsely chopped. The author also adds 1 medium parsnip but I did not have any but if you do, add some. Remove veggies and set aside.

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